Peking Duck Salad


2 peking breasts, cut in strips

½ bunch chives, 2cm batons

½ red capsicum, julienned

½ cup snow peas, julienned

handful mint leaves

handful thai basil leaves

½ bunch coriander, picked

1 tbsp. pickled ginger

½ cucumber, cut into 6cm strips

2 nori sheets, chopped



2 tbsp. mayo

1 tbsp. rice wine vinegar

1 tbsp. soy sauce

½ tsp. sesame oil

small knob ginger, grated

½ tsp pickled ginger juice

1 tbsp. lime juice

1 tbsp. olive oil

1 tsp. sesame seeds



deep fried shallots

sesame seeds


For the dressing, whisk all ingredients together in a mixing bowl. Set aside.

Combine all ingredients for the salad except the duck pieces in a large bowl. Drizzle over half the dressing and toss well to combine.

Serve in small individual bowls, placing a few slices of duck on top of each dish.

Sprinkle with sesame seeds, deep fried shallots and pour over remaining dressing.